YOUR SOLIN GENERATED RECIPE
Loaded Vegetarian Breakfast Burrito
Wholesome eggs and black beans are scrambled with vibrant peppers and spinach, then wrapped in a toasted tortilla with a tangy yogurt crema.
INGREDIENTS
0.5 medium whole wheat tortilla
2 large eggs
0.5 cup liquid egg whites
0.25 cup canned black beans
0.5 oz sharp cheddar cheese
0.25 cup plain Greek yogurt
1 cup fresh baby spinach
0.25 cup red bell pepper
0.25 cup red onion
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
1 tbsp salsa verde
PREPARATION
Finely dice the red onion and red bell pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium heat and sauté the onion and pepper until softened.
Add the fresh baby spinach to the skillet and cook until just wilted, then remove the vegetable mixture and set aside.
In a small bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper.
Pour the egg mixture into the same skillet and scramble gently over medium-low heat until fluffy.
Stir the cooked vegetables, rinsed black beans, and shredded cheddar cheese into the eggs until the cheese is melted.
Warm the tortilla in a dry pan for 30 seconds on each side until pliable.
Spread the Greek yogurt and salsa verde across the center of the tortilla.
Spoon the egg and bean mixture over the sauce and garnish with fresh cilantro.
Fold the sides of the tortilla inward and roll tightly to serve.